This elegant salad balances bold and delicate flavors in every bite. Peppery arugula, tender mizuna, and crisp sprouts form a lively base, while juicy apples and toasted hazelnuts add sweetness and crunch. Soft-boiled quail eggs, with their creamy yolks and subtle nutty flavor, echo the hazelnuts and lend richness that feels almost decadent. Lightly dressed with a hazelnut balsamic vinaigrette, the salad layers together earthy, sweet, tangy, and nutty notes without overpowering the delicate quail eggs. The result is a refined yet approachable dish—perfect for a dinner party starter, a special brunch, or whenever you want to bring a little sophistication to the table.
INGREDIENTS:
1 bunch (4 cups) arugula, cleaned and dried in bite-sized bits
1 bunch (4 cups) mizuna, cleaned and dried in bite-sized bits
1-2 bags mixed sprouts, as from New Natives
1 bunch watercress (or Upland or pepper), if desired, washed and dried and torn into bite-sized bits
2 Mutsu apples, or another crisp sweet-tart apple, cut into 1/2-inch chunks
1/2 – 3/4 cup roasted hazelnuts, skins rubbed off, coarsely chopped*
8-12 soft-boiled** quail eggs, peeled (see cooking guide for quail eggs)
Flaky sea salt (such as Maldon) and freshly ground black pepper, to taste
1 cup Balsamic Hazelnut Vinaigrette or Apple Balsamic Dressing (as needed)
METHOD:
In a large bowl, combine arugula, mizuna, sprouts, and watercress (if using). Drizzle lightly with dressing and toss gently until just moistened.
Fold in apple chunks and half of the hazelnuts. If the salad seems dry, drizzle with a touch more dressing, but avoid overdressing.
Divide the greens evenly among four chilled plates. Scatter with the remaining hazelnuts and season lightly with black pepper.
Slice the quail eggs in half and arrange them evenly over the salads. Sprinkle with flaky salt and serve immediately.
CHEF’S NOTES:
* Hazelnuts: Roast at 300°F until fragrant and golden, then rub in a kitchen towel to remove skins. Removing skins reduces bitterness and enhances sweetness.
**Eggs: Soft-boiled quail eggs work best; the runny yolks mingle with the dressing for added richness. Hard-boiled eggs can be used if preferred.
